Moong Dal Dhokla
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 20 Mins
Cook : 20 Mins
Total Time :
40 minutes
Cuisine : Indian
Servings : 3
Green Moong daal (raw) – 1 cup
Curd – 3/4 cup
Gg paste – 1 tsp
Cumin seeds – 1/2 tsp
Salt to taste
Fruit salt – 1 tsp
Oil for greasing
Freshly chopped coriander leaves for garnish
Red chilli powder – a pinch
Tangy Tadka Water
Oil- 1 tsp
Mustard seeds – ½ tsp
Curry leaves- a few
Sugar – 2 tsp
Water- ½ cup
Lemon juice – ½ a lemon
- Soak the green moong daal for at least 4 hours or overnight.
- Drain & blend to a coarse mixture without using any water.
- Now transfer it to a bowl, season with salt, add the gg paste, cumin seeds, curd & mix well.
- Heat enough water in a deep kadhai to cover its bottom, place a stand in the water.
- Now take a dhokla plate and grease with some oil.
- Just before steaming, add the fruit salt & a little water to the batter. Mix gently (only in one direction) and pour it on the plate. Sprinkle some red chilli powder & coriander, then place it on the stand. Cover the kadhai & steam for about 15 minutes or till the dhoklas are cooked well and an inserted knife comes out clean. Remove from the steamer, allow it to cool slightly then cut them into shapes of choice.
- Add ghee to a pan, once hot add the mustard seeds followed by the curry leaves. Once they splutter well, add water, sugar and lemon juice to it. Pour over the dhoklas, let them soak it in and then serve.
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